These muffins fresh out of the oven with a morning cappuccino are truly to die for. Packed with fresh blueberries, every bite contains a fresh explosion of blueberry flavor. They come together quickly, and are easy to make fresh for a Sunday brunch.
- 2 cups (240g) all purpose flour
- 6 ½ tbsp (80g) granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup (75g) butter, melted
- 6 ½ tbsp (87g) brown sugar, packed
- 2 large eggs
- ¼ cup (54g) vegetable oil
- ¼ cup (57g) sour cream
- ¾ cup (175ml) buttermilk
- 2 cups (380g) blueberries
- 3 tbsp turbinado sugar (optional)
- Preheat the oven to 400F. Line a muffin tin with muffin liners. If using small muffin liners, this recipe will make about 14 muffins. If using larger muffin liners, it will make 10.
- In a large bowl, mix the flour, granulated sugar, baking powder, baking soda and salt together.
- In a medium bowl, mix the melted butter and brown sugar together until smooth. Whisk in the eggs just until combined. Stir in the vegetable oil, sour cream and buttermilk.
- Slowly add the wet ingredients to the dry ingredients, mixing only until just combined. Don’t overmix the batter!
- Before adding the blueberries, scoop a spoonful of the batter into each muffin tin, making sure it is enough batter to cover the bottom of the tin. This prevents the blueberries from sinking as much when baking.
- Gently fold the blueberries into the rest of the batter. Evenly divide the batter into the muffin tins.
- Sprinkle the white sugar sprinkles over the tops of the muffins.
- Bake at 400F for 5 minutes, then decrease the oven temperature to 350F and continue baking the muffins for a total time of 22-27 minutes, depending on your oven. The muffins are done when a toothpick comes out only slightly crumbly.
- Frozen blueberries: If you are using frozen blueberries, don’t thaw them, but drain any excess liquid. Then lightly coat them in a small amount of extra flour before adding them into the batter.
- Buttermilk substitute: For a buttermilk substitute, mix 2 ¼ tsp of lemon juice with ¾ cup milk. Let the mixture sit for 20-30 minutes until it becomes slightly lumpy. Then add this into the recipe as a 1:1 substitute for buttermilk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baked
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 203
- Sugar: 15.3g
- Sodium: 237mg
- Fat: 8.9g
- Saturated Fat: 3.4g
- Unsaturated Fat: 4.8g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 0.9g
- Protein: 3.1g
- Cholesterol: 36mg
Keywords: blueberry, blueberries, breakfast muffins, bakery muffins